Yukon Gold potatoes, peeled and cubed
2 tablespoons canola oil
1 onion, diced
4 garlic cloves, minced
1 teaspoon ground coriander
1 tablespoon curry
1 tablespoon garam masala
2 tablespoons minced fresh
1 teaspoon salt
1 (15-ounce) can fire roasted diced
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (14-ounce) can coconut milk
- Cook potatoes in a large pot of salted boiling water over
high heat until just tender. Drain in a colander and set aside.
- Heat oil in a large skillet over medium heat. Cook onion, stirring
often, until softened and golden. - Add garlic and cook, stirring,
for about 1 minute.
- Add spices, ginger, and salt, and cook,
stirring, until fragrant, about 1 minute.
- Stir in tomatoes,
garbanzo beans, potatoes, and coconut milk. Simmer for 10 minutes.
Your question and comments are welcome